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I just couldn't let blueberry season go by without making some blueberry muffins! I wanted to try a healthier muffin recipe and a quick search turned up this recipe for blueberry oatmeal muffins . I liked the sound of using the rolled oats in the muffins along with whole wheat flour and a mashed banana and some vanilla yogurt for some extra moisture and flavour. Of course I could not resist replacing some of the sugar with maple syrup. Next, I just had to work in some pecans and I though that a pecan streusel would be a good idea. I had to make one unexpected additional change to the recipe as I was out of vegetable oil and I replaced it with an equal amount of butter. The blueberry muffins turned out great! I don't even want to say how many I ate when they were fresh out of the oven. The muffins were super moist and had a really nice light and yet substantial texture and they full of flavour! The pecan streusel topping worked out surprisingly well. It stuck to the muffins and provided additional texture and flavour to every bite of muffiny goodness. These muffins are going to disappear way too quickly.

Blueberry Maple Oatmeal Muffins with Pecan Streusel

ingredients

1/2 cup brown sugar

1/4 cup maple syrup

3/4 cup vanilla yogurt

1 over ripe banana (mashed)

1/4 cup butter (melted)

1 egg

3/4 cup rolled oats

1 cup flour

3/4 cup whole wheat flour

2 teaspoon baking powder

1/2 teaspoon baking soda

2 teaspoon cinnamon

1/4 teaspoon salt

1 cup blueberries

1/4 cup pecans

1/4 cup flour

pinch cinnamon

1/4 cup dark brown sugar

2 tablespoon unsalted butter

directions

Mix the brown sugar, maple syrup, yogurt, banana, butter, egg and rolled oats in a bowl and let it sit for 10 minutes.

Mix the flours, baking powder, baking soda, cinnamon and salt in a bowl.

Mix the wet and dry ingredients along with the blueberries until just mixed.

Spoon the mixture into a greased muffin pan.

Mix the pecans, flour, cinnamon, brown sugar and butter until they form crumbs.

ooooh! Guess what, I made blueberry muffins today too. That sort of makes us blueberry buddies. I need more blueberries before I can try yours because I already ate the rest. But I love streusel, it kind of puts candy on a muffin. Good job once again.

Love your site! It is such an edible inspiration. Your styling of the food is also very appealing. Jut put a batch of banana, blueberry, raspberry, lilikoi (passionflower) walnut muffins in the oven. Cant wait to taste the results! the bananas and lilikoi were from my yard, and the berrys from the market. Love using local produce

I started to make this not realizing that someone had eaten the last banana in the house, so I was forced to improvise. The significant modifications I made (or was forced to make) involved adding an extra egg, adding a bit of sour cream when I ran out of yogurt, using plain yogurt plus a dash of vanilla, substituting almonds for pecans and adding some lemon zest. I also layered the batter with individually placed (frozen) blueberries for a bit more control. The end result was delicious and the texture is basically the same as in your photo: light, fluffy and tasty with a nice sugary, nutty top. Thanks very much for the recipe!

Cassangee: These should definitely have been nice and light and moist... Did you measure the flour sifted or packed? Did you use 0% MF yogurt? One way to make them lighter and moister would be to replace the whole wheat four with all-purpose flour but that kind of defeats the purpose. You could also add an extra 1/4 cup of yogurt or 2 tablespoons of butter or an extra banana.

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About Me

I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.